Lime Chutney

Name: Lime Chutney
Ingredients: 1 1/2 c. fresh lime juice (about 10 limes); 1 1/2 c. minced lime peel (rind and pith); 1 c. tarragon vinegar; 1 3/4 c. sugar; 1/4 c. minced, peeled fresh ginger root; 1 onion, finely chopped; 1 c. raisins; 1 tsp. coriander seed; 1 tsp. mustard seed; 1 tsp. white peppercorns; 3 whole cloves; 1/2 tsp. cinnamon; 1/2 tsp. ground cardamom; 1/8 tsp. cayenne; 2 tsp. salt

15 ingredients

8 steps

Ingredients

1 1/2 c. fresh lime juice (about 10 limes)
1 1/2 c. minced lime peel (rind and pith)
1 c. tarragon vinegar
1 3/4 c. sugar
1/4 c. minced, peeled fresh ginger root
1 onion, finely chopped
1 c. raisins
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. white peppercorns
3 whole cloves
1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/8 tsp. cayenne
2 tsp. salt

Directions

1

In stainless steel or enamel kettle, combine lime juice, peel, vinegar, sugar, ginger root, onion and raisins.
2

Grind together the coriander seed, mustard seed, peppercorns and cloves.
3

Add mixture to kettle with cinnamon, cardamom, cayenne and salt.
4

Bring to a boil over moderate heat.
5

Simmer, stirring occasionally, for 40 to 50 minutes until sauce thickens.
6

Ladle the chutney into sterilized jars.
7

Makes 1 quart.
8

Best if stored in 1/2-pint jars.